PROMOTION
TASTE TEST
RECIPE: ALASKA SEAFOOD MARKETING INSTITUTE, PHOTO: STEVE LEE
CAJUN-STYLE ALASKA
SALMON BURGERS
Serves 4
Ingredients:
1 x 418g or 2 x 213g tin red or pink
Alaska salmon
400g cannellini beans, rinsed
and drained
400g red kidney beans, rinsed
and drained
1 small red onion, roughly chopped
1 celery stick, roughly chopped
1tbsp fresh thyme leaves
1 egg, separated
2tsp Cajun seasoning
1 medium courgette, grated
Freshly ground black pepper
2tbsp olive or vegetable oil
4 burger buns, halved
Shredded lettuce, sliced tomatoes
and gherkins, to serve
Method
Drain the salmon and remove
the skin and bones, if desired.
Break into large chunks.
Put the cannellini and kidney
beans into a food processor with
the red onion, celery, thyme, egg
yolk and Cajun seasoning and
blitz together, being careful
to avoid over-processing. Tip
tinned salmon is great for making easy,
colourful salads, soups and sandwiches
with minimal preparation, while
frozen ﬁllets make a hearty
DOWN TIME
main course. Or treat yourself
to smoked sockeye salmon
Since 1959, Alaska's
for a premium breakfast!
ﬁsheries have been
Seaﬁsh, which is the UK's
strictly regulated by law
leading seafood authority,
in order to protect its
recommends that seafood
supplies of superior
should be consumed twice a
wild seafood.
week for optimum beneﬁts.
Handily, Alaska seafood is
readily available as it is sold in all
major supermarkets - ﬁnd it in the fresh,
frozen and canned aisles.
QUICK AND EASY
modiﬁed organisms, a large proportion
of Alaska seafood is frozen within six
hours of being caught to protect its
superior quality.
The ﬁsh is incredibly versatile and
can be used in different ways to create
a range of exciting dishes. For example,
For busy parents, a deﬁning quality of
seafood is the ability to save time by
cooking it directly from frozen.
Tasty meals can be ready in just a
few minutes using familiar cooking
techniques, such as sautéing, roasting,
steaming, boiling, poaching, pan frying
into a bowl and mix in the grated
courgette and salmon chunks.
Season with black pepper.
Form the mixture into 4 patties.
Beat the egg white with 2tbsp
water and brush over the burgers.
Heat the oil in a frying pan and
cook the burgers over a medium
heat for 8-10 minutes, turning
occasionally so they don't blacken.
Toast the cut sides of the burger
buns and pile lettuce leaves on
top of the bases. Place the salmon
burgers on top, then ﬁnish off with
tomato slices and gherkins.
Cook's tip
Experiment with ﬂavours by using
different bread for the burgers,
such as ciabatta or granary rolls.
and grilling. An average-sized salmon
ﬁllet, for example, can be fried to
perfection in fewer than 10 minutes.
BOOST YOUR REPERTOIRE
Cooked salmon ﬁllets can also be ﬂaked
into a risotto, added to a terrine or
wrapped in a tortilla with vegetables to
create a classic Alaska ﬁsh taco.
Using these simple cooking methods
and serving ﬁllets with a few fresh
vegetables or a salad makes for a quick
and healthy family meal.
FOR MORE INFORMATION
Vi s i t a la s k a for e v e r w i l d .co m

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